INGREDIENTS
1
Flat-leaf parsley
2 cloves
Garlic
1 lb
Spaghetti or linguine
1 tsp
Saffron threads
1
Salt and white pepper
3 tbsp
Olive oil
1 cup
Cream
1/2 cup
Parmigiano-reggiano, grated
1/2 cup
Pecorino romano, grated
1 cup
White wine, dry
1/4- 1/3 pound pancetta or meaty (not fatty) guanciale, diced into 1/4-inch pieces